I started to make a list of everything that you can user tater tots for and I stopped writing after about 20 ideas. Tater tots are so amazing all on their own but they also make one of my favorite dishes in the world, Tater Tot Hotdish.

Then I realized that my kids really don’t even eat them that often, if ever really! They take their own lunches to school and we really don’t buy the frozen ones even though I love them. Whenever I crave them, I typically get them at work for lunch so we really don’t have them at home very often.

But now my kids have had these homemade ones and they’re hooked! They’re really pretty simple to make and if you make a big batch, you can even freeze them and pull them out whenever you have that tater tot craving late at night.

The Virtual Potluck group teamed up with the Idaho® Potato Commission to come up with some great potato recipes for you. Be sure to check them all out today!

Sausage, Fennel & Onions over Pecorino Mashed Idaho Potatoes
Smashed Idaho Potato Pizzas
Veggie Chili Spuds
Bacon Cheeseburger Twice Baked Idaho Potatoes
Big Easy Meatballs & Red Gravy over Creamy Idaho Mashed Potatoes

Homemade Idaho Potato Cheesy Tater Tots

Servings: 6

Ingredients

2 pounds Idaho® potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 ½ cups cheese, shredded
1 teaspoon salt
1 teaspoon pepper
1 cup all purpose flour (for dredging)
Vegetable oil, for frying

Directions

Place the potatoes in a pot and cover fill with cold water until it covers the potatoes by 1 inch. Bring the water to a boil and cook for 7-8 minutes. The potatoes will just be partially cooked at this point. Drain the water and cool completely.
Using a box grater, shred the potatoes.
In a large bowl, combine the potatoes, flour, garlic powder, onion powder, oregano, cheese, salt and pepper. Stir to combine.
Form the potatoes into tots using a about a tablespoon of the mixture for each one. The mixture will be fairly sticky at this point. Form each tot and place it on a parchment lined baking sheet.
Place the sheet in the freezer for approximately 30 minutes.
Remove from the freezer and form the tots into a harder ball. Roll each tot in the all purpose flour and place it back on the parchment.
In a large skillet, heat approximately 1 inch of vegetable oil to about 375° F
Add the tots to the skillet, about 5-7 at a time and cook until evenly browned and crispy, about 4 minutes.
Serve immediately.

Time Saving Tip: The tots can be frozen for later use! Make a double batch and freeze them after Step 6. Then just throw them in the fryer whenever you want some fresh tots.

Disclaimer: I was compensated for this post with the Idaho Potato Commission. However I love Idaho Potatoes and all opinions are my own!

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Foodplayer Linda

I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.

We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.

Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.